Slow-Cooked Chicken with Chard, Mushrooms, and Cherries

Ingredients:

• 3 varieties of mushrooms (wild, shiitake, crimini)
• 1 bunch of Swiss chard, chopped into small pieces
• 1 handful of cherries, pitted and sliced

Instructions:

1. Steam the Swiss chard until tender, then set it aside. Save the steaming water.
2. Slice the chicken breast into roughly 2-inch pieces, retaining any juices.
3. In a large cast iron pan, cook the chicken over medium heat with the retained juices.
4. Add onion slivers and mushroom pieces to the pan, along with 1/4 cup of the chard steaming water. Cook, stirring occasionally, until everything is cooked and juicy, about 20-30 minutes.
5. Serve the chicken and vegetables over the steamed Swiss chard, garnishing with the sliced cherries.

Millet Risotto with Artichoke Hearts

Ingredients:

• 3 tablespoons coconut oil or olive oil
• 2 large shallots, finely chopped
• 1 cup fresh mushrooms, coarsely chopped (any kind)
• 1 cup millet
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 1/2 cups artichoke hearts, free of sugar and additives
• Sea salt and fresh pepper
• 4-6 cups French onion soup or organic vegetable broth

Instructions:

1. Heat the oil in a large pot over medium-high heat. Add the shallots and mushrooms, cooking until softened (about 5 minutes).
2. Add a cup of water and bring to a boil. Add the millet, then reduce the heat to medium.
3. Gradually add the stock, 1/2 cup at a time, stirring after each addition until the liquid is almost absorbed. Continue this process until the millet is tender and has doubled in size (about 20 minutes).
4. In the last few minutes of cooking, add the herbs and artichoke hearts. Adjust seasoning with salt and pepper.
5. Serve warm.